1/2 cup water
4 Tbsp. unsalted butter
1/4 tsp. table salt
1/2 cup all-purpose flour
1/4 tsp. grated nutmeg
1/4 tsp. grated lemon zest
2 large eggs
Nonstick cooking spray
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, melted
- Preheat a waffle iron. Meanwhile, make the batter by combining the water, butter, and salt in a medium sauce pan. Bring to a boil over high heat. Stir with a wooden spoon until butter is melted.
- Reduce the heat to medium and add all the flour at once, followed by the nutmeg and lemon zest. Beat vigorously with the spoon; cook for 1 minute, Remove the pan from heat; let cool 5 minutes. Thoroughly beat in the eggs, once a time. The finished dough will be pasty and tacky.
- Grease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough (this will expand a lot as it cooks) on each section of the iron. Close and cook until the churros are golden brown on the outside, about 5 minutes. While cooking churros, combine sugar and cinnamon. Immediately after removing the cooked churros from the iron, brush their top sides with melted butter and sprinkle them with cinnamon-sugar mixture.
- You can keep the cooked churros in a warm (less than 200ºF) oven on a baking sheet for about one hour. They are best eaten shortly after they’re made. Refrigerate any leftovers.